- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
- 2 pounds boneless chicken breasts, halved and skin removed
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
Skewer with wooden sticks.
Total Fat: 8 grams
Saturated Fat: 1 gram
Protein: 26 grams
Total carbohydrates:1 gram
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 66 milligrams
Sodium: 314 milligrams